食品与发酵工业2017，Vol.43Issue(6)：244-249,6.DOI:10.13995/j.cnki.11-1802/ts.201706042
基于电子舌技术对市售生抽酱油滋味品质的评价
Taste characterization of commercial light soy sauce by electronic tongue analysis
摘要
Abstract
In this paper,the taste profile characterizations of commercial light soy sauce were studied by electronic tongue and multivariate statistics.The results showed that there were greater differences in sourness and saltiness index among commercial light soy sauce,but aftertaste-A and aftertaste-B show the opposite trend.Cluster analysis showed all samples could be divided into two clusters based on taste profile,and sourness and umami were identified by redundancy analysis (RDA) as key variables significantly associated with the taste profile difference.The composition of organic acid in light soy sauce samples were determinate by high performance liquid chromatography (HPLC) method,and the results indicated that there were significant differences in the content of oxalic acid (P ＜0.05).Therefore,we concluded that the content of oxalic acid had certain negative influence to the taste of light soy sauce.关键词
生抽酱油/电子舌/高效液相色谱法/品质评价Key words
light soy sauce/electronic tongue/high performance liquid chromatography/quality evaluation引用本文复制引用
王丹丹,凌霞,王念,张润杰,杜天雨,郭壮..基于电子舌技术对市售生抽酱油滋味品质的评价[J].食品与发酵工业,2017,43(6):244-249,6.基金项目
湖北文理学院大学生创新创业训练计划项目 （）
湖北文理学院食品新型工业化学科群建设项目(2016) （2016）
湖北文理学院科研启动经费资助项目 （）
